Description
A delightful combination of creamy, garlicky goodness with tender chicken and pasta, ready in under 30 minutes.
Ingredients
- 2 large boneless skinless chicken breasts, cut into 1-inch cubes
- 1 lb twisted pasta (fusilli) or penne, rotini (450g)
- 3 tbsp unsalted butter (divided)
- 4–5 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning (divided)
- ¼ tsp red pepper flakes (optional)
- Salt and pepper (to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of water, add a pinch of salt, and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of butter over medium heat. Add chicken cubes, seasoning with salt, pepper, and half of the Italian seasoning. Cook for about 5-7 minutes, until browned and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add remaining butter and minced garlic, sauté for 1-2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer, then add Parmesan cheese, remaining Italian seasoning, and red pepper flakes (if using). Stir continuously until sauce thickens.
- Add the cooked chicken and pasta to the skillet with the sauce, tossing everything together until well-coated. Garnish with fresh parsley before serving.
Notes
Use freshly grated Parmesan for better flavor and add vegetables for nutrition. Adjust garlic based on preference.